These are a variation on the African standby. They are traditionally deep-fried, but I like to cook them up in a skillet. It’s a tasty way to round out those summer garden vegetable plates with a bit of protein.
Blackeyed Pea Fritters
makes about 8 fritters
1 can blackeyed peas, drained
1/2 onion, coarsely chopped
1 egg
1 jalepeno pepper, chopped
1/4 cup flour
1/2 tsp. salt
Combine all ingredients through jalepeno pepper in a blender or food processor and blend until smooth. Remove from blender to a medium-sized mixing bowl and stir in flour and salt.
Heat 1/2 inch oil in a large skillet over medium heat. When a drop of batter sizzles when placed in the oil, drop batter by heaping tablespoonfuls into the skillet. Brown on one side and flip. Cook the second side and remove to drain on towels. Serve warm.
TL
P.S. From Ivory—Omigosh, I would be so fat if I lived at TL’s. I was drooling over these all week while they were sitting in draft. Of course that happens to me all this time. Like when she made this, this, this, and holy crap, this.
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{ 4 comments… read them below or add one }
This is a WONDERFUL recipe! I’ve cooked this twice this week. I am impressed with the versatility of this little recipe. Tonight, I added some parsley, cumin and garlic for a slightly Mid-Eastern flavor. I might add some mint or some lemon zest next time.
Thank you for sharing this!
–mf
Those are genius add-ins, I’ve got to try that! Thanks!
Neat looking recipe, I’ll have to try it. What about using fresh black eyed peas? They are available locally here (admittedly, the south, panhandle of florida), and we had some last week cooked with a strip of bacon and some garlic powder. YUUUMMM!
Hi Jennifer! Fresh, cooked blackeyed peas would be delicious. Wish I had some homegrown . . .